Slow Cooker Beer Bread
A ridiculously easy, two-ingredient bread that bakes right in your slow cooker. No kneading, no rising, and no fancy tools required. Just flour, beer, and a little time for a loaf that's warm, fluffy, and perfect with soups or butter.
Ingredients
- 3 cups self-rising flour or use DIY mix below
- 12 oz beer any kind, from lager to stout
- 3 cups all-purpose flour for DIY self-rising flour (optional)
- 4.5 tsp baking powder for DIY self-rising flour (optional)
- 3/4 tsp salt for DIY self-rising flour (optional)
Instructions
- Pour the flour and beer into a mixing bowl and stir until just combined. The dough will be thick and shaggy—do not overmix.
- Line your slow cooker with parchment paper. Do not use wax paper or just oil—this will help lift the bread out easily.
- Plop the dough into the parchment-lined slow cooker and spread it out evenly. Cover with the lid and set to HIGH.
- Cook on HIGH for 2 to 3 hours. The top should be firm and a toothpick inserted in the center should come out clean.
- Lift the bread out using the parchment and place it on a wire rack or cutting board. Let it cool for about 20 minutes before slicing.
Notes
For a richer flavor, try using a stout or craft beer. If you don’t have self-rising flour, make your own by mixing 3 cups of all-purpose flour with 4½ teaspoons baking powder and ¾ teaspoon salt.
Want a cheesy twist? Add 1 cup of shredded cheddar to the mix before cooking.
Nutrition
Calories: 180kcal
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